Micro Industries of Handmade Banana Candies in Paraná Coast, Brazil.

Autor: Anacleto, Adilson¹ Adilson.anacleto@unespar.edu.br, Gonçalves Nunes, Bruna², Sousa, Bruna Renata², Gonçalves, Caroline Delfino²

Publikováno v: Business Management Dynamics. Jan2019, Vol. 8 Issue 7, p21-28. 8p.

Changes in the quality of sour milk curds with candied fruit and dry licorice root during storage

Autor: V. O. Nagovska, O. Ya. Bilyk, N. B. Slyvka, O. R. Mykhaylytska

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 99, Pp 116-120 (2023)

In recent years, there has been a scientific interest in healthy nutrition, namely the development and consumption of products. which have a beneficial effect on the human body and can reduce the risk of various diseases. The work aimed to investigat

Externí odkaz: https://doaj.org/article/803d0cdfdddc4932bdc855d50c473e2f

Determination of 20 Kinds of Synthetic Colorants in Candied Fruit by HPLC

Autor: Dan RAN, Susu LUO, Kexin ZHANG, Yuehuizi XIAO, Shuxia WANG, Simin XU, Meng LI

Publikováno v: Shipin gongye ke-ji, Vol 43, Iss 16, Pp 281-289 (2022)

A method for the determination of tartrazine, xinhong, amaranth, indigo, ponceau S, carmine, quinoline yellow, sunset yellow, temptation red, bright blue, acid red 44, acid red, food red 1, orange yellow 1, acid red 50, patent blue V, erythrin, acid

Externí odkaz: https://doaj.org/article/6172a79104b743a2b741dd14bd62c63e

Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit

Autor: Xiang HU, Nuoxin LI, Jianguo FENG, Tao ZHENG, Yiqiong ZENG, Yubing FAN, Yong YANG, Hui ZHENG

Publikováno v: Shipin gongye ke-ji, Vol 43, Iss 10, Pp 254-260 (2022)

In order to evaluate the effect of different sugar infiltration processes on the quality of candied blueberry and optimize the sugar infiltration process, the blueberry fruit were treated with atmospheric pressure infiltration, ultrasonic infiltratio

Externí odkaz: https://doaj.org/article/69fa5a3d2bf6497bbc3b5c9d5a3245fb

The effect of variety and degree of maturity of the fruit on the organoleptic characteristics of candied zucchini

Autor: T. A. Sannikova, V. A. Machulkina, L. V. Pavlov, A. V. Gulin

Publikováno v: Овощи России, Vol 0, Iss 1, Pp 42-44 (2020)

Relevance. Squashes are a promising culture, and the recent work of breeders allow us to uncover large reserves to improve their nutritional and dietary qualities. The dietary value of zucchini is due to the easy digestibility of all carbohydrates, w

Externí odkaz: https://doaj.org/article/f0b07460d11644b08f3db1fc9229559a